Salmon and Broccoli Lasagna

Both salmon and broccoli are such healthy foods and this sounds like a wonderful spin on a lasagna that uses both of them. Also, the use of fat free milk and lower fat cheese can help reduce the fat found in traditionally Italian lasagna. I found this recipe in the Rosemary Conley recipe book 'Eat Yourself Slim' and the recipe says it is suitable for home freezing.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 8  ounces broccoli, trimmed
• 4 (6 ounce)  salmon fillets
• 1  pint nonfat milk
• 2  teaspoons Dijon mustard
• 2  teaspoons vegetable bouillon granules
• 2  tablespoons cornflour
• 4  ounces brown button mushrooms, sliced
• 2  ounces low-fat cheddar cheese, grated
• 1  tablespoon fresh dill, chopped
• 1  tablespoon fresh parsley, chopped
• 8  ounces  no-boil lasagna noodles

Directions

1. Preheat the oven to 375°F.
2. Cook the broccoli in boiling salted water, drain and set aside.
3. Place the salmon in a saucepan with the milk and cook gently over a low heat for 5 to 6 minutes.
4. Allow to cool, then lift out the fish onto a plate and flake the salmon, removing any skin and bones if you didn't use skinless and boneless fillets.
5. Reheat the milk, adding the mustard and stock granules to the saucepan.
6. Combine the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.
7. Add the mushrooms and cheese and mix well.
8. Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour.
9. Stir in the herbs.
10. Place a thin layer of sauce in the bottom of an oven proof dish.
11. Cover with sheets of lasagna without overlapping.
12. Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
13. Bake in the oven for 30 to 35 minutes until bubbling hot.